Description
Indulgent homemade sticky buns featuring a rich brown butter glaze, toasted pecans, and real maple syrup. These buns are perfect for a cozy weekend brunch or breakfast.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 2 packets active dry yeast (14g)
- 1 cup warm milk (whole milk, approx. 110°F)
- ¼ cup granulated sugar
- 2 large eggs (room temperature)
- ¼ cup melted unsalted butter
- 1 teaspoon salt
- ½ cup unsalted butter (softened, for filling)
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 cup chopped pecans (toasted)
- ½ cup unsalted butter (for glaze)
- ½ cup maple syrup (Grade B or Amber)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- Pinch of salt (for glaze)
Instructions
- Activate the yeast: In a stand mixer bowl, combine warm milk, warm water (if using), and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
- Make the dough: Add melted butter, eggs, and salt to the yeast mixture. Switch to a dough hook and gradually add flour. Mix on low until shaggy, then knead on medium-low for 5-7 minutes until smooth and elastic.
- First rise: Transfer dough to an oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Prepare pan and filling: While dough rises, toast pecans in a dry skillet until fragrant, then chop. Dot the bottom of a 9×13 inch baking dish with 2 tablespoons of softened butter.
- Roll and fill: Punch down dough and roll into a 12×18 inch rectangle. Spread remaining softened butter over the dough, leaving a border. Sprinkle with brown sugar and cinnamon, then scatter toasted pecans. Roll tightly into a log and pinch seam to seal.
- Second rise: Cut log into 12 equal slices. Place cut-side up in the prepared baking dish. Cover loosely and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes until golden brown and internal temperature reaches 190°F. Tent with foil if browning too quickly.
- Make brown butter glaze: While buns bake, melt ½ cup butter in a saucepan over medium heat until it turns amber and smells nutty. Remove from heat. Whisk in maple syrup, vanilla, and pinch of salt. Gradually whisk in sifted powdered sugar until smooth.
- Combine and serve: Let buns cool in pan for 5 minutes. Invert onto a serving platter. Pour warm glaze over hot buns. Serve warm.
Notes
Toasting pecans is crucial for flavor and crunch. Brown butter requires close attention to prevent burning. For make-ahead, assemble buns and refrigerate overnight; let sit at room temperature for 30-60 minutes before baking. Use real maple syrup for best flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bun with glaze
- Calories: 380
- Sugar: 32
- Sodium: 220
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: sticky buns, maple pecan buns, brown butter glaze, weekend baking, fall recipes, homemade cinnamon rolls, brunch ideas